Kombucha dehydrated SCOBY

This kombucha SCOBYs are sold in a dehydrated state so that they are shelf-stable and safe for shipping. Store the dehydrated culture in the refrigerator until ready to activate.

Q. What is kombucha?

A. Kombucha is a fermented tea made with a kombucha starter culture (mushroom, mother, scoby, etc.), tea prepared with sugar, vinegar and some kombucha tea from a previous batch (starter tea). Kombucha contains a number of vitamins, particularly B vitamins.

Kombucha is an ancient fermented tonic made from sweetened tea. Once cultured, this effervescent beverage contains a host of beneficial bacteria, yeasts, and acids imparted to it by its mother culture, often referred to as a SCOBY

Tip and before you begin:

Always use distilled white vinegar when activating the culture. Distilled white vinegar produces the best and most consistent results for activating a dehydrated SCOBY.

Due to differences in culturing conditions and environment, it is normal that no baby SCOBY form for the first few batches.

Allow the activation batch to rehydrate for the full 30 days, to ensure that the SCOBY is ready to use for making kombucha.

Equipment for Activating a Kombucha SCOBY

Learn more about choosing the best equipment for making kombucha.

Quart-size glass jar

Plastic or wooden stirring utensil

Tight-weave cloth or paper coffee filter

Rubber band to secure the cover to the jar

Ingredients for Activating a Kombucha SCOBY

Learn more about choosing the ingredients for making kombucha.

Dehydrated kombucha SCOBY

2 tea bags or 1½ teaspoons of loose tea

¼ cup white sugar

½ cup distilled white vinegar

2-3 cups unfluoridated, unchlorinated water

INSTRUCTIONS FOR ACTIVATING THE KOMBUCHA SCOBY

Combine 2-3 cups hot water and ¼ cup sugar in a glass jar. Stir until the sugar dissolves. The water should be hot enough to steep the tea but does not have to be boiling.

Add the tea or tea bags to the sugar water to steep.

Cool the mixture to 68-85ºF. The tea may be left in the liquid as it cools or removed after the first 10-15 minutes. The longer the tea is left in the liquid, the stronger the tea will be.

Remove the tea bags or completely strain out the loose tea leaves.

Add ½ cup distilled white vinegar to the liquid.

Add the dehydrated kombucha SCOBY.

Dampen the cloth or coffee filter with distilled white vinegar.

Place the dampened cover on the jar and secure with the rubber band. Do not use an air-tight lid.

Keep the cover damp with vinegar during the culturing period, as a barrier against airborne mold.

Allow the mixture to culture undisturbed at 68-85°F, out of direct sunlight, for 30 days.

After 30 days, even if there is no visible change to the SCOBY or liquid, test the aroma and flavor. The liquid should taste rich and vinegary. At this point, your SCOBY is activated.

Pour kombucha off the top of the jar. Your activation batch may be too vinegary to drink but it's great for use in recipes!

Retain the SCOBY to use in the next batch. Continue following the instructions included with your SCOBY for making the next batch of kombucha tea.